Protein Nutritional Quality of Infant Cereals during Processing

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Journal of Cereal Science, Vol. 36, Iss. 2, 2002-09 ,pp. : 125-133

Academic Press

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The Development of Tritordeum: A Novel Cereal for Food Processing

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Direct molecular weight determination in the evaluation of dissolution methods for unreduced glutenin

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Viscoelastic Properties of Extruded Cereal Melts

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Cereal Beta -Amylases

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